Mommy In The Kitchen: 2016

Sunday, December 04, 2016

Kuih Bahulu

A very simple malay kuih similar to Madeleines..

3 eggs
150g sugar

Whisk until light and fluffy

1 teaspoon vanilla essence
160g flour
1 teaspoon bicarbonate soda

Add vanilla Essence, flour and soda.
Grease kuih bahulu moulds, spoon only 3/4 full and bake for 20-25 minutes at 180 degrees.

I usually halve the batter. One plain and another with Chocolate chips or chocolate rice

Tuesday, November 15, 2016

Bombay Karachi Halwa

for corn flour mixture:
½ cup corn flour
1½ cup water

other ingredients:
1¼ cup sugar
1 cup water
1 tsp lemon juice
4-5 tbsp ghee
10 cashews, chopped
¼ tsp cardamom powder / elachi powder
few drops of orange food colour / colour of your choice
almonds, chopped for garnish

corn flour mixture recipe:
in a large mixing bowl take corn flour and water. Mix well

cornflour halwa:
dissolve sugar and water into a syrup
allow the syrup to boil.
pour corn flour mixture into the boiling sugar syrup stirring on low-medium flame.
once the corn flour mixture starts to boil, and starts to thicken.
immediately add a tsp of lemon juice.
also keep stirring till the mixture thickens completely.
now add a tbsp full of ghee.
and mix continuously till all the ghee is absorbed.
add another tablespoon of ghee and continue to mix till it turns glossy.
then the mixture will start turning transparent and silky. releasing ghee from sides.
add food colour, cardamom powder and chopped cashews.
continue to mix till mixture will start to form a lump.
transfer the mixture to a tray and smooth the top and sprinkle
chopped almonds. Cool for at least an hour & cut to desired shapes.

Saturday, October 29, 2016

Martabak Crackers

Martabak crackers is a criss between lasagna and Martabak with layers of meat and egg in between. Lovely for breakfast or teatime.

Meat filling
2 onions, chopped
2 tablespoon garlic & ginger paste
Minced beef 200g
1/2 carrot, chopped
1/2 tsp black pepper
Curry powder 1-2 tablespoon
Cilantro, chopped
Salt to taste

Sautéed the paste & onions. Once softened add meat, carrots, curry powder and season accordingly. Set aside

Prepare a cake tin (6x6) - lined with alluminium foil
Cream crackers (1 pack 225g) - I used about 21 crackers
3 eggs (1 egg for each layer)
Sauce - coconut milk / milk mixture
(200ml coconut milk & 150ml evaporated milk)

First layer.. spray the foil with cooking oil first. Then soak the crackers in the sauce and line the tin.

Pour half the meat on top of the crackers

Pour 1 whisked egg and 1/3 of the sauce

This is how it would look like and then do a second layer of crackers, meat, egg and sauce.

Final layer is just crackers, egg, sauce and I grated cheese and sprinkled parsley and fried shallots on top

Bake for 45 min at 180 degrees. Serve with Chilli sauce or if you like some dhal or curry.

Thursday, August 04, 2016

Popiah Sambal

Finally I'm well enough to go into the kitchen after 3 days in bed. Sucks to be sick!

Anyway one of my must-have buka Puasa item is Popiah sambal.. Unfortunately unless you're in JB it's pretty hard to find in Singapore. Here's my version ..

Filling
1/2 a small turnip (julienned)
1 carrot (julienned)
1/4 cabbage (sliced)
3 black fungus (soaked and sliced)
A few stalks of kucai (sliced into 1inch lengths)
Prawns, chopped

2 shallots
1 garlic
1 teaspoon dried shrimp

1/4 cup water
1 tablespoon oyster sauce
1/2 teaspoon white pepper
Salt to taste

Blend the shallot, garlic and dried shrimps and sautée until fragrant.
Once fragrant add oyster sauce and water, add prawns and veggies and cook until softened. Season with salt & pepper. Drain the filling and set aside for use.

Fill the popiah skin with about 1 tablespoon filling and seal with starch water mixture.

Fry until crispy and set aside

Sambal Sauce

3 garlic, minced
1/4 cup blended dried Chilli
2 tablespoon sweet Chilli sauce (maggi)
1 tablespoon vinegar
1 teaspoon sugar
Salt to taste

Sautée garlic, then sautée the dried Chilli paste until fragrant. Then add sweet Chili sauce, sugar, salt & vinegar.

Roll the fried popiah in sambal. Serve and sprinkle crushed peanuts

Wednesday, July 27, 2016

Choux Au Craquelin

Cream puff / Choux paste recipe
Mix all the ingredients in a pot on low heat except the flour & eggs

1 cup water
90g butter (unsalted)
1/2 tsp salt
2 tsp sugar

1 cup flour

Once the butter is melted, add the flour and stir until well combined and the dough stops sticking to the pot and into a ball. Turn off heat only when the dough is cooked.

4 eggs

Cool the mixture slightly and stir in the eggs one by one. Pipe onto baking tray lined with greaseproof paper.

Craquelin recipe
1/4 cup butter
1/3 cup brown sugar (casonade)
1/2 cup flour

Mix in sugar with butter using a spatula and fold the flour in. Roll thinly in between
2 sheets of plastic and freeze for 10 minutes.

Cut into circles and place the Craquelin on top of the piped puffs.

Bake for 25-30 minutes on 200 degrees. Cool and serve with piped Chantilly cream

Chantilly cream recipe

1 cup whipping cream
6 Tbsp icing sugar
1 tsp vanilla essence

Whip the cream and add the sugar & vanilla Essence. Whip until firm.
Pipe into the cooled cream puffs

Thursday, March 31, 2016

Pulut Kuning & Rendang Daging

So it was Han's birthday and I decided

I should make him a traditional Malay cake instead of the usual dessert.

For the Pulut.

500g glutinous rice

Water to soak

1 piece Asam keping (optional)

1 inch tumeric blended with water

Soak Pulut about an hour (or longer if you have the time) in water and blended tumeric. Drain and steam for 20 minutes with pandan leaf .

Prepare the coconut milk to mix with the steamed Pulut.

1 cup coconut milk (santan Kara 200ml + water)

1.5 teaspoon salt

1 tablespoon sugar

1 teaspoon tumeric powder

Mix the above on a fairly large bowl and add the steamed Pulut. Once throughly mixed, steam again for 20 minutes

For the rendang i realized its not the usual style of rendang.. My granny told me it's more like a thick curry of sorts .

700g of sliced beef

Anyway just blend the following ingredients.

3 onions

3 Garlic

1 cili padi

4 stalks red chilli (because the kids can't take too much spice but do add more of you'd like)

1 cube belacan (2cm)

1 inch lengkuas

1 inch ginger

1 inch kunyit or fresh tumeric

2 stalks serai

3 cloves

2 Star anise

1 cinnamon stick

1 teaspoon coriander seeds

1 teaspoon cumin

Blend everything and mix half of the rempah with the sliced beef. Marinate for 30 Minutes.

1 stalk lemongrass

2 lime leaves

3 tablespoon curry powder

2-3 tablespoons brown sugar or gula Melaka

1/2 Ikan Bilis cube

Water

Sauté the balance rempah and once fragrant, add in the beef and all the above ingredients and wait for the mixture to boil.

1.5 tablespoon kerisik

Coconut milk (200ml)

1 Asam keping

Salt

Add the above item and simmer until the gravy has thickened. Season to taste accordingly.

Tuesday, March 08, 2016

Roti Canai

After many many years of procrastinating finally i decided to try The most dreaded recipe ever .. Roti Canai .. I hate to fail.. Not because I cannot accept failure but because I don't like to waste ingredients! Ha ha

Just mix all the ingredients in a mixer with the dough hook and knead for about 10min. Cover & rest the dough for 1 hour and portion into small balls

500g flour

250ml iced water

1 tablespoon sugar

1 tablespoon powdered milk

1 egg

1/2 tablespoon Horlicks

1/2 tablespoon salt

1 tablespoon margarine / butter

I managed to get about 12 balls

Slather lots of butter or margarine over each ball , cover and rest for 4 hours minimum. 6 to 8 hours is the most ideal.

Now time to stretch the dough. I tried the flip style but my wrist got twisted so I figured just be conservative and stretch and pull on my marble slap with lots of oil

After stretching you can fill it up with egg or fold it up plain.

Fry until golden .. Serve with dhal & Sambal

Monday, March 07, 2016

Dorayaki

Who love these Japanese treat?? Weird enough Indonesians DO NOT have many desserts with red bean paste. Only green beans like bakpiah and Es Kacang Ijo. Looked for dried red beans over in Grandlucky and nothing labelled kacang merah but Kacang Es instead !????!

So made the paste by soaking the beans overnight and slow cooking it. Once softened, I popped it in the blender and cook it over slow fire with pandan leaf, and sugar until thickened.

For the Dorayaki batter it's also the lazy method for me. The blender method.

2 eggs

80g sugar

1 tbsp honey

First blend the eggs and sugar & honey until light and foamy. Then add the rest of the ingredients and blend until smooth.

130g all purpose flour

70ml water

1/2 tsp bicarbonate soda

Set aside for the batter to rest for 30 minutes. If the batter has thickened after resting add another 1-2 tablespoon of water and blend again.

Use a non stick pan and use a ladle to get equal size pancakes. The tip

To get a nice even crust is to NOT use any oil while cooking the pancakes. Once brown, flip over and cook the other side.

Let the pancakes cool before adding the filling. And then sandwich them

My favourite filling is red bean mixed with whipped cream. The texture is light and creamy. You can also fill them up with cream cheese, Nutella, chocolate spread. Each batter makes 16 pancakes / 8 Dorayaki.

Friday, March 04, 2016

Kuih Putri Salat / Seri Muka

This is Mr Hubs favourite dessert! And this super easy recipe is a keeper! Because I use a blender to mix it all !

First we soak the glutinous rice for at least an hour. And then just add the rest of the ingredients and steam for about 30 minutes until the rice has fully absorbed all liquid. Transfer onto a greased container (6x6). Level the rice.

200g glutinous rice

200ml santan (50ml santan cream +150ml of water)

A pinch of salt

A knot of pandan leaf

1 tablespoon oil

If you prefer a creamier rice base, feel

free to add in more coconut cream

Top layer

2 eggs

130g sugar

1.5 tablespoon flour

1.5 tablespoon rice flour

A pinch of salt

1 cup coconut cream

Pandan paste

Green colouring (optional)

Blend the above and the simmer until just slightly thickened with a knot of pandan leaf. Remove the leaf and pour the mixture onto the rice. Steam for

30 minutes or until the top is firm.

Cool and chill in the fridge for 2 hours before serving.

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